This dip will be the hit of your party - beans, pine nuts, fresh basil and oregano and garlic. It also works well as a sandwich spread. You'll probably want to double this recipe - this makes about a cup of dip.
2 tablespoons pine nuts
2 teaspoons chopped fresh basil
1 teaspoon chopped fresh oregano
1/2 tin canellini beans
2 cloves garlic, cut in half
1 teaspoon lime juice
1 roma tomato, roughly chopped
1 pinch sea salt to taste
1 pinch black pepper to taste
1 tablespoon olive oil
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Directions Preparation:10min › Extra time:2hours chilling › Ready in:2hours10min
Place the pine nuts, basil, and oregano into a food processor. Cover, and pulse 2 or 3 times to finely grind the nuts. Add beans and garlic; process until smooth, about 30 seconds to 1 minute. Pour in the lime juice, tomato, salt and pepper, and pulse 2 to 3 times until mixture is smooth and spreadable. With the food processor running, drizzle the oil into the dip. If mixture becomes too thick, add a tablespoon of water at a time until the dip is the right consistency.
Refrigerate at least 2 hours or overnight to blend the flavours before serving.